Curried Spit Pea Soup

This is really just a combination of a couple of different recipes. I made this for my husband last year when he got swine flu. We both ate it. He got over the flu in just three days and I managed to avoid getting sick.

• Ready In: 2 hrs 10 mins
• Serves: 6-10
• Yields: 10 cup

Ingredients

• 1  lb  split peas (yellow or green)
• 4  cups  strongly flavored  vegetable stock
• 3  cups water
• 1  large  white onions or 1  large yellow onion
• 1  red peppers or 1  yellow bell pepper, diced
• 2  stalks celery, diced
• 1⁄2 cup carrot, diced
• 2  garlic cloves
• 1  tablespoon ginger
• 1  tablespoon curry powder
• 1  teaspoon paprika
• 1⁄2 teaspoon cayenne pepper
• 1  tablespoon garam masala
• 1⁄4-1⁄2 cup  lite coconut milk
•  olive oil

Directions

1. Wash and sort the split peas.
2. Place the split peas, water, vegetable stock, 1 garlic clove, 1/2 the yellow or red bell pepper, 1/2 the onion, 1 stalk celery, 1/4 cup carrot, 1/2 the ginger, 1/2 the paprika, the cayenne pepper, and 1/2 the curry powder in a crock pot.
3. Cook until the split peas are soft (about 3 to 4 hours on high, about 6 hours on low).
4. In a heavy bottomed pot place the olive oil. Saute the remaining onion and second clove of garlic until translucent.
5. Add the remaining vegetables and saute until crisp tender, about 3 minutes.
6. Add the cooked split peas, remaining spices, and coconut milk. Bring to a low boil.
7. Puree the soup in a food processor until smooth (optional).